- 250g plain flour
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- 1 tsp sugar
- ⅓ tsp salt
- 2 tbsp thick yoghurt
- 1 tbsp ghee or oil
- 2 tbsp milk, warm
- 100ml (approx) water, warmto knead the dough
- 1 tbsp Kalonji Seeds (onion or Nigella seeds) or 4 tbsp finely chopped coriander leaves, optional
Method
- Mix together the flour, salt, sugar, baking soda, baking powder and kalonji seeds in a bowl.
- Add the plain yoghurt, ghee or oil, warm milk and a little of the warm water, mix and add more water as needed to bring the dough together.
- Knead for 10 minutes by hand until you have a smooth, pliable dough.
- Place the dough in a lightly oiled bowl and cover it with a clean, damp cloth. It needs to rest for about an hour or two to help the gluten develop and make the Kulcha soft.
- Roll out each ball of dough into a circle. You can top with some coriander leaves and roll out the dough.
- Heat tava or frying pan over medium flame.
- Brush some water on the underside and when the pan is hot place the kulcha on to it.
- Cook until bubbles start to appear on the surface. Flip and cook until brown spots appear on the surface.
- You can place it directly on the flame for a few seconds on each side then put on a clean tea towel.
- Smear it with some butter over the top and serve immediately.
Served with
The best way to mop up and delicious curry sauce.